Silky Chocolate Tofu Pie
For those of you who haven’t had tofu desserts, this will sound weird. But, it’s really good and good for you compared to a traditional pie. Think of tofu like Japan’s dairy.
For the crust:
- 1 pkg. graham crackers (12-14 crackers – this is usually one of the wax paper wrapped blocks of crackers)
- 2 T. sugar
- 6 T. vegan margarine
- Preheat your oven to 350 degrees.
- In a food processor, process the crackers, margarine, and sugar.
- Press into a 9 inch greased spring form pan. NOTE: You can also use a regular pie pan, but the pieces won’t come out as pretty.
- Bake the crust for 15 minutes.
For the filling:
- 1 14-oz. package firm tofu, drained and rinsed (Use silken tofu for more pudding like pie. Firm for firmer pie or if using a liquid sweetener.)
- 1/2 cup raw sugar (or other sweetener you like: Agave, stevia, malt barley syrup, honey, etc.)
- 1/2 teaspoon Vanilla extract (optional)
- 1 teaspoon salt
- 1/2 cup of semi-sweet chocolate, melted (or mix and melt in a pan: 1/4 cup of cocoa, 3 tablespoons of melted margarine/butter and 1/4 cup of sugar)
- In a food processor, purée the tofu until smooth.
- Melt chocolate.
- Add the sugar, vanilla, salt, and chocolate to food processor with the tofu. Process until well incorporated.
- Pour filling into pie crust.
- Chill the pie for 1 hour in the freezer (Or 4 hours/overnight in the refrigerator if you aren’t in a hurry).